Tomato-Basil Penne with Roasted Garlic and Parmesan
Al dente penne pasta tossed in a roasted garlic tomato sauce with fresh basil and Parmesan cheese for a comforting Italian meal. This Italian-inspired pasta recipe (vegetarian), ready in about 50 minutes, pairs penne pasta, olive oil, whole garlic bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 1 whole garlic bulb
- 28 oz canned crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup chopped fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- for boiling pasta water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Slice the top off 1 whole garlic bulb to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and caramelized.
- Step 2: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Squeeze the roasted garlic cloves from the bulb into the pan and mash slightly with a spoon.
- Step 4: Add 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer the sauce for 10 minutes until thickened.
- Step 5: Stir in 1/2 cup chopped fresh basil and the reserved 1/2 cup pasta water to loosen the sauce.
- Step 6: Toss the drained penne pasta into the sauce, stirring to coat evenly, then remove from heat and stir in 1/2 cup freshly grated Parmesan cheese.
- Step 7: Serve warm with extra Parmesan and basil if desired.
Frequently asked questions
How long does Tomato-Basil Penne with Roasted Garlic and Parmesan take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato-Basil Penne with Roasted Garlic and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Tomato-Basil Penne with Roasted Garlic and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato-Basil Penne with Roasted Garlic and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato-Basil Penne with Roasted Garlic and Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
